Season well and add a few spoons of the chicken stock to glaze and coat the ingredients. Festive chicken terrine is a great starter to serve and make ahead when you have a party. Arrange the piccalilli sauce to one side of the terrine and garnish with the reserved cauliflower florets and some toasted hazelnuts. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Pour a little of the hot vinegar over the blended spice paste, stir well and return to the pan. Chef Matthew Tomkinson turns a humble chicken terrine into something of real magnificence, adding black pudding to the terrine mix and serving with a garden-fresh piccalilli. Add a few leek trimmings, the peppercorns and ½ tsp salt. It can be made up to three days ahead. For perfectly clear jelly in your terrine, lightly whisk an egg white, then add to the 300ml stock in the pan. string(3) "raw" Recipe from Good Food magazine, November 2018. Pop into a preheated oven and bake for 90 minutes. Meanwhile, lightly butter a 900g loaf tin (ours was 12cm x 22cm x 7cm) and line with cling film, leaving plenty of overhang. chicken meat off the bones. tray on top, weigh it down with a can and We'll assume you're ok with this, but you can opt-out if you wish. Bring 200g light muscovado sugar and First you poach, or steam the leeks till tender. Tap the pan 2 or 3 times on the bench to remove any air pockets. Season with salt and pepper, then Cook for 10 mins over a medium heat until starting to colour. Finally spoon the last of the mixture over the breast and smooth the top and fold over the overhanging bacon slices and the overhanging foil. Scatter over a layer of mushrooms The Sit the terrine in a dish to catch any juices. For our money the terrine is even more delicious when you serve a relish, sauce or chutney alongside. Arrange a single layer of chicken so that everything is even – don’t worry about any gaps – then pour over a little more stock. Required fields are marked *. Leave for 24 hours. Discard the bones and any knobbly bits, then roughly chop the chicken. Creamy vegan mushroom pâté with candied walnuts, Country terrine with black pepper & thyme, Chicken liver parfait with sultanas & raisins, Smoked mackerel pâté with French bread & horseradish. Whet the appetite for the main event by serving guests this special chicken terrine with leeks and apricots. Gather all the ingredients so you have them to hand when you start to assemble the terrine. These cookies will be stored in your browser only with your consent. Put the terrine in the freezer to firm. Turn off the then drizzle with a tiny bit of oil. Soak the gelatine in cold water for 5 mins until floppy. Next spoon another 2 1/2cm (1 inch) of the mixture and repeat with the chicken breast slices and leek. ["name"]=> Just before serving, lift it out of the dish. 300ml cider vinegar to the boil with Contains pork – recipe is for non-Muslims only Gordon’s make-ahead terrine is the perfect starter when you’re entertaining a crowd. These cookies do not store any personal information. 25 Items Magazine subscription – save 44% and get a cookbook of your choice ... Whet the appetite for the main event by serving guests this special chicken terrine with leeks and apricots. Repeat New! 1 rating. Learn how your comment data is processed. Bring to the boil, then cover and simmer gently for another 20 mins. Melt the butter in a frying pan, then add the leeks, shallots and some seasoning. Add more chicken followed by Lay a Wet the bottom of the dish with a drizzle of stock. Neatly scatter a few baby salad leaves over the pear, then season the terrine with some sea salt and pepper before serving. a drizzle of stock. Arrange a single In the remaining oil, This website uses cookies to improve your experience while you navigate through the website. chicken, then the herbs. For the Piccalilli. celery plus sprig each thyme sugars 2g. cling flim. object(WP_Term)#6318 (11) { Cut the terrine into generous slices and place onto plates. Spoon the piccalilli into warm, sterilised jars and seal immediately. layer of chicken so that everything 4 bay leaves, stirring until the sugar has Fill the mould with the mixture, cover the surface with cling film and place some weights on top to press the mixture down. Sign up to receive delicious recipes right in your inbox! Medium dice the black pudding and sauté in a hot pan until crispy all over. All rights reserved. Strain stock and pick Keeps for a week in an airtight container. Mix with the chicken leg meat and the new potatoes. string(34) "Christmas pate and terrine recipes" Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce. stock you will need to start with about with slices of prosciutto so that Cook:30 mins . If you think this festive chicken terrine is difficult to make it’s not any harder than making a meatloaf, and very impressive. Leave in the fridge to set (preferably overnight). Pour the remaining vinegar into a saucepan with the sugar and bring to the boil. Put the terrine in the For more information e-mail us at


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